Garlic Sesame Soba Noodles
WITH BTTR OYSTER MUSHROOMS
My BTTR Gourmet Garden grew a second crop of plump oyster mushrooms (whoo-hoo!), so I decided to make some quick and easy Garlic Sesame Soba Noodles. Soba noodles, made from buckwheat flour, are traditionally used in Japanese cuisine for their delicious flavor and nutritional excellence. High in protein, fiber, and essential amino acids, soba noodles make a perfect light summer noodle dish. The meaty texture of the savory oyster mushrooms really complete this satisfying and delicious meal. Also, leftovers make for a great cold noodle salad the next day for lunch! Enjoy!
1 (16 ounce) package soba noodles
6 tablespoons olive oil
5 ounces homegrown BTTR oyster mushrooms
6 cloves garlic, minced
4 tablespoons agave or 6 tablespoons sugar
6 tablespoons rice vinegar
6 tablespoons soy sauce
2 tablespoons toasted sesame oil
2 teaspoons chili sauce or 1 teaspoon red chili flakes
6 green onions, sliced
1 teaspoon black sesame seeds
1. Cook soba noodles according to the package directions. Drain and rinse with cold water.
2. Meanwhile, place a saucepan over medium-high heat. Saute mushrooms with 2 tablespoons olive oil and season with salt.
3. Once mushrooms are tender and browned, stir in garlic, agave, remaining oil, vinegar, soy sauce, sesame oil, and chili sauce. Bring to a boil, stirring constantly until mixture is thoroughly combined.
4. Pour sauce over soba noodles, and toss to coat. Garnish with green onions and sesame seeds. Serve hot or cold the next day for lunch!
Thanks Chef Chloe for this AMAZING recipe!!